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Decadent Chocolate Bourbon Pecan Layer Cake

chocolate bourbon pecan layer cake - featured image
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A rich and moist chocolate layer cake infused with bourbon and topped with a buttery bourbon pecan frosting, perfect for special occasions and celebrations.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 2 cups (400g) granulated sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • ½ cup (120ml) vegetable oil (or canola oil)
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) strong brewed coffee
  • ¼ cup (60ml) bourbon (optional but highly recommended)
  • 1 cup (230g) unsalted butter, softened
  • 3½ cups (440g) powdered sugar, sifted
  • ¼ cup (60ml) bourbon
  • 2 tablespoons heavy cream (or milk)
  • 1 teaspoon vanilla extract
  • 1½ cups (150g) pecans, coarsely chopped and toasted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden. Set aside to cool.
  3. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk eggs, milk, oil, vanilla extract, coffee, and bourbon until smooth.
  5. Slowly add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  6. Divide the batter evenly between the prepared pans. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes.
  8. Invert cakes onto cooling racks and cool completely before frosting.
  9. Beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add powdered sugar, mixing on low speed to avoid sugar clouds.
  11. Beat in bourbon, heavy cream, and vanilla extract until smooth and fluffy. Adjust consistency if needed.
  12. Fold in toasted pecans, reserving some for garnish.
  13. Place one cake layer on a serving plate and spread a generous amount of frosting on top.
  14. Place the second layer over the first and frost the top and sides of the cake.
  15. Garnish with reserved toasted pecans, pressing lightly to stick.
  16. Refrigerate the cake for at least 30 minutes to set the frosting before slicing.
  17. Bring to room temperature 15 minutes before serving for best flavor.

Notes

Use room temperature eggs and milk for a smoother batter. Toast pecans carefully to avoid burning. If frosting is too soft, chill for 10 minutes and whisk before spreading. Level cake layers with a serrated knife for a professional look. Coffee enhances chocolate flavor without tasting like coffee. Can substitute bourbon with vanilla extract or extra coffee for non-alcoholic version. Store leftovers wrapped tightly in the fridge for up to 4 days or freeze slices up to 2 months.

Nutrition

Keywords: chocolate cake, bourbon cake, pecan cake, layer cake, special occasion cake, easy chocolate cake, bourbon frosting

Find it online: https://yumbelle.com/decadent-chocolate-bourbon-pecan-layer-cake-recipe-easy-for-special-occasions/